一种基于质构仪检测新鲜辣椒脆性的方法建立

Establishment of a Method for Detecting the Crispness of Fresh Peppers Based on Texture Analyzer

摘要:

脆性是影响辣椒加工适宜性及贮藏品质的重要品质性状，为解决辣椒脆性测定传统方法精确度差的问题，本研究基于质构仪建立了一种准确、快速检测新鲜辣椒脆性的穿刺方法。以不同品种辣椒(A、B、C、D)为检测对象，与单片压缩、多片压缩法进行差异性比较，结合感官评价、细胞显微结构分析对测量方法的准确性进行双重验证。结果表明，相对于单片压缩法和多片压缩法，穿刺法测试曲线重合度高、变异系数(Coefficient of Variation, CV)低于10%，不同辣椒品种的脆性检测结果有显著性差异(P＜0.05)；辣椒细胞结构差异判断辣椒脆性的排序为A>C>B>D，感官评价秩和分别为43、25、34、18，均与穿刺法测试的脆性结果一致；0~12天辣椒贮藏的脆性检测发现，穿刺法测量结果能准确反映辣椒脆性变化趋势，且误差小于其他方法。综上所述，质构仪穿刺法适用于新鲜辣椒的脆性测量，测试结果准确度高，可为辣椒脆性标准化检测、评价和利用提供科学依据和技术支持。

Abstract:

Crispness is recognized as an important quality attribute influencing the processing suitability and storage quality of peppers. To address the low accuracy associated with traditional crispness measurement methods, an accurate and rapid puncture-based method for determining the crispness of fresh peppers was established using a texture analyzer in this study. Four pepper varieties (A, B, C, and D) were selected as test materials, and the puncture method was compared with single-compression and multi-compression methods. The accuracy of the measurement approach was further verified through sensory evaluation and microscopic analysis of cellular structures. The results demonstrated that, compared with the single-compression and multi-compression methods, the puncture method exhibited a high degree of curve overlap and a coefficient of variation (CV) of less than 10%, and significant differences in crispness among the four pepper varieties were detected (P<0.05). The crispness ranking determined based on differences in cellular structure was A>C>B>D; the sensory evaluation rank sums were 43, 25, 34, and 18, respectively, which were consistent with the crispness results obtained by the puncture method. During the storage period of 0~12 days, the puncture method was found to accurately reflect the changing trend of pepper crispness, with smaller measurement errors than other methods. In conclusion, the puncture method using a texture analyzer is suitable for measuring the crispness of fresh peppers. The method provides high measurement accuracy and offers scientific support and technical guidance for the standardized detection, evaluation, and utilization of pepper crispness.